sesame oil

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Duck and noodles – what’s not to like about that ? 🙂
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal. You can also strain the stock and use it to fix a great congee for breakfast, just add some scallions and fried shallots and voilà, another satisfying quickie. ( Meal, that is ! ) 🙂
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Bon Appétit !   Life is Good !
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Click here for  ROAST DUCK – PART ONE – “DUCK WITH DIRTY NOODLES”

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Click here for more  Duck  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for  Congee  on  ChefsOpinion
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Preparation :
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Roast Duck – Part One – “Duck With Dirty Noodles”

Roast Duck – Part One – “Duck With Dirty Noodles”

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Last week I came across a special at my grocery store –   $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Bon Appétit !   Life is Good !
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Click here for more  Dirty Noodles  on  ChefsOpinion
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Roast Duck

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Roast Duck – Part One – “Duck With Dirty Noodles”

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Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
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Shrimp & Egg Fried Rice

Shrimp & Egg Fried Rice

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This is one of these dishes which, at least in my humble opinion, actually benefits from the usage of smaller shrimp, compared to the larger shrimp we usually prefer for a great dish. While you can make a perfectly wonderful fried rice with large shrimp, the smaller ones can be used in abundance for the same price as a few large ones will cost. The mouth-feel is just better when the ratio of shrimp to rice is 50/50 🙂
In the past, when the only shrimp available to me were large ones, I actually cut them into smaller pieces to get that specific mouth-feel. (For a more impressive presentation, you can always put a few uncut  biggies on the top) 🙂
I enjoyed today’s fried rice as my breakfast, although it is an appropriate meal for any time of the day. I love rice for breakfast, usually in the form of congee with whatever is available, a tasty rice bowl (with whatever is available) or, as today, fried rice (with whatever is available) 🙂
“Whatever is available” can range from meats, seafood, fresh or pickled vegetables, eggs of any type, or – you guessed it – whatever else is in the fridge, freezer or cupboard 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Shrimp  on  ChefsOpinion
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Click here for more  Rice  on  ChefsOpinion
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to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

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Shrimp & Egg Fried Rice

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Preparation :
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Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
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Bon Appetit !  Living In Florida Is Great (Mostly)  🙂
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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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Preparation :
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Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

Meanwhile - in Florida..........BBQ Floridian Style

Meanwhile – in Florida……….BBQ Floridian Style

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OK,  while you let this sink in, let’s move on to today’s featured dish :
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If  you are not used to VERY hot food, don’t try these noodles !
If you love bland and boring noodle dishes, don’t try these noodles !
If you don’t want to open your mind and taste buds to new sensations, don’t try these noodles !
But, if you love the sensation of flaming hot (spicy) food and the incomparable mouthfeel you get when the pain of the first few spicy bites subside, to be replaced by the warm, slight numbness which can only be achieved by eating large numbers of chilies, then this dish is for you. (Think Szechuan hot pot)
While I don’t eat VERY spicy food as often as I used to, once in a while I need my fix, and today was the time to get it. 🙂
A wonderful dinner, a full belly and clear sinuses – another great and very enjoyable evening !
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Bon Appétit !   Life is Good !
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Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

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Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

 

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Preparation :
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PORK AND NOODLES IN TWO PARTS – “PART TWO”

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Click here for  “Pork And Noodles In Two Parts – Part One”  on  ChefsOpinion
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Well  dear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one,  “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂
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Bon Appétit !   Life is Good !
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P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste.
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Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

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Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

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Preparation :
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No Name Soup

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This delicious soup follows the popular “whatever I find in the larder” principle. 🙂
Today, I found beef bones, mushrooms, canton noodles, eggs, cabbage, chinese sausage and fried shallots, which, together with a bit of time for the broth,  is all you need to prepare this tasty delight.
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Bon Appétit !   Life is Good !
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No Name Soup

No Name Soup

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No Name Soup

No Name Soup

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Preparation :
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Braised Teriyaki Chicken With Spicy Rice Sticks

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Braised  teriyaki chicken tastes more intense of teriyaki sauce than grilled or sautéed teriyaki chicken, because the braising process allows the sauce to penetrate the meat much better than marinating and then grilling or sauteing would.
However, if you only like your chicken skin crisp, this preparation might not be for you. But if on the other hand you do like the texture of a braised chicken skin (think  coq au vin  as a reference) and if you love the braising liquid/sauce from a well-seasoned braised dish (again, think of the great sauce a coq au vin will provide), this  “Braised Teriyaki Chicken With Spicy Rice Sticks” will make you happy. The additional sauce from the chicken provides a wonderful coating to the already flavorful rice sticks.
Superb food, achieved with small effort and in little time. Life is Good !
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Bon Appétit !   Life is Good !
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Click here for more  Teriyaki Dishes  on  ChefsOpinion
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Click here for Coq Au Vin  on  ChefsOpinion
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BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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Braised Teriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

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Preparation :
To read instructions, hover over pictures
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Pearl Burgers

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Pearl Balls

Pearl Balls

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Pearl  Balls Burgers :
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DON’T  PLAY WITH YOUR FOOD !
When we were kids, most of us had to be told not to play with our food in order to install respect and gratitude towards our daily nourishment, which in my case, immediately after WWII in Germany, was not nearly as guaranteed and abundant as is now for most of us.
But, decades later, like any professional chef, I love to “play” with food, either to improve a dish’s taste, appearance, profitability, or just for the heck of it. 🙂
Just for the heck of it” happened today.
I was well on my way to prepare traditional “Chinese Pearl Balls”, which I love dearly and I prepare quite often for myself at home. They are easy and quick to prepare, look wonderful and they serve perfect as snack, appetizer or main course in a multi-course meal.
However, today I had the urge to “play with my food” a bit and the following was the result. Both versions of the burgers were outstanding in taste and especially in texture, and I will definitely prepare them again 🙂
Because of their size and the additional liquid added to the ground meat, the pearl burgers were much more juicy than regular pearl balls, which tend to dry-out quickly when removed from the steam. The burgers without the rice coating were very juicy as well, with the additional bonus of the taste/texture-enhancement resulting from the maillard reaction.
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Bon Appétit !   Life is Good !
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P.S.
As mentioned above and as you can see in the prep-pictures below, I added much more water to the ground meat as one would to regular pearl balls, since holding their shape was not an issue for the patties as it would have been shaping the pork into spherical shapes. The added moisture made a huge difference in the final product.
P.P.S.
Serve with Kecap Manis or other dipping sauce of your choice.
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Click here to read about  Maillard Reaction
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Click here for  Kecap Manis Recipe  on  ChefsOpinion
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Pearl Balls Burger

Pearl  Burger

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Asian Flavored Pork Burger

Asian Flavored Pork Burger

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Preparation :
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Spicy Sausage And Spinach Congee

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English – Rice Porridge;  Japanese – Okayu;  Korean – Jukin;  Thai – Jok;  Tagalog – Lugao, Burmese – Hsan Pyok.
plain congee/law fu kee
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In  my own experience, there’s no food more simple and more comforting than a bowl of congee, which is basically just rice cooked with a lot of liquid until it forms a soft porridge.
Congee can be enjoyed any time of the day (or night 🙂 and there are as many recipes and methods for making congee as there are restaurants, homes, mothers and grandmothers to prepare them. However, the basics are just water and rice, cooked until thickened to the texture you prefer, anywhere from very liquid to quite thick.
In this basic form, congee has provided a full belly as well as help against minor ailments since ancient times.
Additional ingredients and condiments for congee are limited only to ones fantasy, taste and wallet. (Lobster anyone?)
For some of the more adventurous variations of congee click HERE
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Bon Appétit !   Life is Good !
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Click here for more info on  Congee
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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Preparation :
To read instructions, hover over pictures
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